Slow Roasted Lamb with Allioli - Revision history

Chef at 10:19, 11 March 2013

2013-03-11T10:19:54Z

Chef at 17:03, 10 March 2013

2013-03-10T17:03:25Z

Chef at 09:32, 10 March 2013

2013-03-10T09:32:15Z

Chef at 17:12, 27 October 2012

2012-10-27T17:12:56Z

Chef: Text replace - "Uses::Garlic" to "Garlic"

2012-10-20T18:55:40Z

Text replace - "Uses::Garlic" to "Garlic"

Chef at 15:10, 4 October 2012

2012-10-04T15:10:51Z

Chef at 10:02, 27 August 2012

2012-08-27T10:02:27Z

Chef at 12:55, 8 August 2012

2012-08-08T12:55:58Z

Chef at 12:53, 8 August 2012

2012-08-08T12:53:27Z

Chef: Text replace - "garlic" to "garlic"

2012-03-18T18:33:47Z

Text replace - "garlic" to "garlic"

@@ Line 1: / Line 1: @@
 {{Template:CookTools}}
 {{recipesummary
   |Servings = Serves 6
@@ Line 16: / Line 15: @@
 * [[:Category:Garlic recipes|Garlic recipes]]
 * Many other [[slow roast recipes]]
 ===Ingredients===
 {{RecipeIngredients
@@ Line 23: / Line 21: @@
 | 2 tablespoons [[Belazu]] Catalonian [[Extra virgin olive oil|extra virgin olive oil]]
 | 310-510ml fino (dry) [[Sherry|sherry]]
 | &frac12; x 284ml tub fresh [[Lamb stock|lamb stock]] (the rest reserved for the [[Potatoes|potatoes]], below) [[Salt|salt]] and [[Freshly ground black pepper|freshly ground black pepper]]
 }}
@@ Line 36: / Line 35: @@
 * 1 tablespoon [[Lemon juice|lemon juice]]
 * [[Sea Salt|sea salt]] and [[Freshly ground black pepper|freshly ground black pepper]]
 ===[[Mise en place]]===
 * Pre-heat the [[Oven|oven]] to 220° C (425° F - gas 7)
@@ Line 43: / Line 43: @@
 | After this time, remove the [[Lamb|lamb]] from the [[Oven|oven]] and reduce the heat to 170°C, 325°F, Gas mark 3. Add 310ml of the [[Sherry|sherry]] to the lamb, cover tightly with [[Foil|foil]], and cook on the bottom shelf of the oven for 4 hours, [[Basting|basting]] every 30 minutes with the sherry. Add the 6 [[Garlic|garlic]] bulbs after 2 hours. Check that the sherry is not drying up, and add more if necessary.
 | While you are cooking the [[Lamb|lamb]], make the [[Potatoes|potatoes]] and the allioli. Cut the potatoes into very thin rounds, put in a large pan of [[Salted|salted]] water and bring to the [[Boil|boil]]. Drain, place in a shallow oiled [[Oven|oven]] proof dish, season with [[Salt|salt]] and [[Freshly ground pepper|freshly ground pepper]], then add the half tub of [[Lamb stock|lamb stock]] and sprinkle over the [[Thyme leaves|thyme leaves]].
-| Place in the oven on the shelf above the lamb for the last 40 minutes of the cooking time, after which time the potatoes will be golden and will have absorbed all the lamb [[Stock|stock]].
+| Place in the oven on the shelf above the lamb for the last 1 hour 30 minues of the cooking time, after which time the potatoes will be golden and will have absorbed all the lamb [[Stock|stock]].
-| While the [[Potatoes|potatoes]] are cooking, make the allioli. Purée the Crushed [[Garlic|garlic]] with the [[Egg|egg]] in a [[Food processor|food processor]], then mix the [[Olive oil|olive oil]] and tablespoon of [[Lemon juice|lemon juice]] together in a jug and slowly pour into the egg mixture with the motor running. Add half a teaspoon of [[Salt|salt]] and some [[Freshly ground black pepper|freshly ground black pepper]] and leave the motor on for a further 10 seconds, then transfer to a bowl, ready to serve.
+| While the [[Potatoes|potatoes]] are cooking, make the allioli. Purée the Crushed [[Garlic|garlic]] with the [[Egg|egg]] in a [[Food processor|food processor]], then mix the [[Olive oil|olive oil]] and tablespoon of [[Lemon juice|lemon juice]] together in a jug and slowly pour into the egg mixture with the motor running. Add half a teaspoon of [[Salt|salt]] and some [[Freshly ground black pepper|freshly ground black pepper]] and leave the motor on for a further 10 seconds, then transfer to a bowl, ready to serve. ''[[Mayonnaise|See here for tips]] if you manage to split the mayonnaise.''
-| When the [[Lamb|lamb]] is ready, remove it from the [[Oven|oven]] and transfer to a wooden board. To make the [[Gravy|gravy]], add the remaining half tub of [[Lamb stock|lamb stock]] to the [[Roasting|roasting]] tin, bring to the [[Boil|boil]], season and pour into a bowl, ready to serve. Carve the lamb and serve with the gravy and [[Potatoes|potatoes]], with a healthy dollop of allioli on top.
+| When the [[Lamb|lamb]] is ready, remove it from the [[Oven|oven]] and transfer to a wooden board. To make the [[Gravy|gravy]], mash the cooked garlic with a potato masher, add the remaining half tub of [[Lamb stock|lamb stock]] to the [[Roasting|roasting]] tin, bring to the [[Boil|boil]], season, strain through a coarse [[sieve]] or [[China cap]] and pour into a bowl, ready to serve. Carve the lamb and serve with the gravy and [[Potatoes|potatoes]], with a healthy dollop of allioli on top.
 }}
 (''Sainsburys magazine'')
@@ Line 60: / Line 60: @@
 * [http://www.mybelazu.com/details/catalonian-arbequina.html Belazu Catalonian Arbequina Extra Virgin Olive Oil]
 ===Chef's notes===
 Don't be put off a recipe that calls for a leg of lamb because of the high cost.  This recipe can be adjusted for [[Frozen lamb - what great value!|half a leg of lamb and you buy that (frozen)]] for just £6.00! (March 2013).
 ==See also==
 * [[Slow roast recipes]]
 [[Category:Baked or roasted]]

@@ Line 59: / Line 59: @@
 ===Belazu products used in this recipe===
 * [http://www.mybelazu.com/details/catalonian-arbequina.html Belazu Catalonian Arbequina Extra Virgin Olive Oil]
 ==See also==
 * [[Slow roast recipes]]
 [[Category:Baked or roasted]]

@@ Line 4: / Line 4: @@
   |Servings = Serves 6
   |Difficulty = 2
-  |TotalTime = 4 hours 20 minutes
+  |TotalTime = 5 hours
-  |PrepTime = 25 minutes
+  |PrepTime = 30 minutes
   |CookTime = 4 hours 30 minutes
   |Image = [[Image:Slow Roasted Lamb with Allioli recipe.jpg|300px|alt=Electus]]

@@ Line 9: / Line 9: @@
   |Image = [[Image:Slow Roasted Lamb with Allioli recipe.jpg|300px|alt=Electus]]
 }}
-−
-==Slow Roasted Lamb with Allioli - about this recipe==
 Allioli is the Catalan version of aïoli, the delicious Provençal [[Garlic mayonnaise|garlic mayonnaise]]. In Catalonia "all i oli" is usually served on the side with [[Fish|fish]], [[Meat|meat]] or [[Seafood|seafood]].
@@ Line 17: / Line 16: @@
 * [[:Category:Garlic recipes|Garlic recipes]]
 * Many other [[slow roast recipes]]
 ===Ingredients===
 {{RecipeIngredients
 | Whole [[Leg of lamb|leg of lamb]], weighing about 1.8kg
@@ Line 24: / Line 23: @@
 | 2 tablespoons [[Belazu]] Catalonian [[Extra virgin olive oil|extra virgin olive oil]]
 | 310-510ml fino (dry) [[Sherry|sherry]]
-| ½ x 284ml tub fresh [[Lamb stock|lamb stock]] (the rest reserved for the [[Potatoes|potatoes]], below) [[Salt|salt]] and [[Freshly ground black pepper|freshly ground black pepper]]
+| &frac12; x 284ml tub fresh [[Lamb stock|lamb stock]] (the rest reserved for the [[Potatoes|potatoes]], below) [[Salt|salt]] and [[Freshly ground black pepper|freshly ground black pepper]]
 }}
 '''For the [[Potatoes|potatoes]]:'''
 * 1.15kg Desiree [[Potatoes|potatoes]], peeled
-* ½ x 284ml tub fresh [[Lamb stock|lamb stock]]
+* &frac12; x 284ml tub fresh [[Lamb stock|lamb stock]]
 * 2 teaspoons fresh [[Thyme leaves|thyme leaves]]
 * [[Salt|salt]] and [[Freshly ground black pepper|freshly ground black pepper]]
@@ Line 40: / Line 39: @@
 * Pre-heat the [[Oven|oven]] to 220° C (425° F - gas 7)
 ===Method===
 {{RecipeMethod
 | Heat the [[Olive oil|olive oil]] for the [[Lamb|lamb]] in a large pan and [[Brown|brown]] the [[Leg of lamb|leg of lamb]] all over. Season with [[Salt|salt]] and [[Freshly ground pepper|freshly ground pepper]], put in an oiled [[Roasting|roasting]] tin and [[Roast|roast]] in the middle of the [[Oven|oven]] for 20 minutes.
@@ Line 63: / Line 61: @@
 ==See also==
 * [[Slow roast recipes]]

@@ Line 21: / Line 21: @@
 {{RecipeIngredients
 | Whole [[Leg of lamb|leg of lamb]], weighing about 1.8kg
-| 6 whole bulbs of [[Uses::Garlic|garlic]], papery outer skin removed
+| 6 whole bulbs of [[Garlic|garlic]], papery outer skin removed
 | 2 tablespoons [[Belazu]] Catalonian [[Extra virgin olive oil|extra virgin olive oil]]
 | 310-510ml fino (dry) [[Sherry|sherry]]
@@ Line 32: / Line 32: @@
 * [[Salt|salt]] and [[Freshly ground black pepper|freshly ground black pepper]]
 '''For the allioli:'''
-* 1 large Clove of [[Uses::Garlic|garlic]], peeled and crushed
+* 1 large Clove of [[Garlic|garlic]], peeled and crushed
 * 1 large [[Egg|egg]], at room temperature
 * 250ml [[Belazu]] Catalonian [[Extra virgin olive oil|extra virgin olive oil]]
@@ Line 43: / Line 43: @@
 {{RecipeMethod
 | Heat the [[Olive oil|olive oil]] for the [[Lamb|lamb]] in a large pan and [[Brown|brown]] the [[Leg of lamb|leg of lamb]] all over. Season with [[Salt|salt]] and [[Freshly ground pepper|freshly ground pepper]], put in an oiled [[Roasting|roasting]] tin and [[Roast|roast]] in the middle of the [[Oven|oven]] for 20 minutes.
-| After this time, remove the [[Lamb|lamb]] from the [[Oven|oven]] and reduce the heat to 170°C, 325°F, Gas mark 3. Add 310ml of the [[Sherry|sherry]] to the lamb, cover tightly with [[Foil|foil]], and cook on the bottom shelf of the oven for 4 hours, [[Basting|basting]] every 30 minutes with the sherry. Add the 6 [[Uses::Garlic|garlic]] bulbs after 2 hours. Check that the sherry is not drying up, and add more if necessary.
+| After this time, remove the [[Lamb|lamb]] from the [[Oven|oven]] and reduce the heat to 170°C, 325°F, Gas mark 3. Add 310ml of the [[Sherry|sherry]] to the lamb, cover tightly with [[Foil|foil]], and cook on the bottom shelf of the oven for 4 hours, [[Basting|basting]] every 30 minutes with the sherry. Add the 6 [[Garlic|garlic]] bulbs after 2 hours. Check that the sherry is not drying up, and add more if necessary.
 | While you are cooking the [[Lamb|lamb]], make the [[Potatoes|potatoes]] and the allioli. Cut the potatoes into very thin rounds, put in a large pan of [[Salted|salted]] water and bring to the [[Boil|boil]]. Drain, place in a shallow oiled [[Oven|oven]] proof dish, season with [[Salt|salt]] and [[Freshly ground pepper|freshly ground pepper]], then add the half tub of [[Lamb stock|lamb stock]] and sprinkle over the [[Thyme leaves|thyme leaves]].
 | Place in the oven on the shelf above the lamb for the last 40 minutes of the cooking time, after which time the potatoes will be golden and will have absorbed all the lamb [[Stock|stock]].
-| While the [[Potatoes|potatoes]] are cooking, make the allioli. Purée the Crushed [[Uses::Garlic|garlic]] with the [[Egg|egg]] in a [[Food processor|food processor]], then mix the [[Olive oil|olive oil]] and tablespoon of [[Lemon juice|lemon juice]] together in a jug and slowly pour into the egg mixture with the motor running. Add half a teaspoon of [[Salt|salt]] and some [[Freshly ground black pepper|freshly ground black pepper]] and leave the motor on for a further 10 seconds, then transfer to a bowl, ready to serve.
+| While the [[Potatoes|potatoes]] are cooking, make the allioli. Purée the Crushed [[Garlic|garlic]] with the [[Egg|egg]] in a [[Food processor|food processor]], then mix the [[Olive oil|olive oil]] and tablespoon of [[Lemon juice|lemon juice]] together in a jug and slowly pour into the egg mixture with the motor running. Add half a teaspoon of [[Salt|salt]] and some [[Freshly ground black pepper|freshly ground black pepper]] and leave the motor on for a further 10 seconds, then transfer to a bowl, ready to serve.
 | When the [[Lamb|lamb]] is ready, remove it from the [[Oven|oven]] and transfer to a wooden board. To make the [[Gravy|gravy]], add the remaining half tub of [[Lamb stock|lamb stock]] to the [[Roasting|roasting]] tin, bring to the [[Boil|boil]], season and pour into a bowl, ready to serve. Carve the lamb and serve with the gravy and [[Potatoes|potatoes]], with a healthy dollop of allioli on top.
 }}
@@ Line 63: / Line 63: @@
 ==See also==
 * [[Slow roast recipes]]

@@ Line 46: / Line 46: @@
 (''Sainsburys magazine'')
 [[Category:Recipes]]
 [[Category:Belazu recipes]]
@@ Line 56: / Line 55: @@
 [[Category:Spanish recipes]]
 {{Template:Belazu attribution}}
 ===Belazu products used in this recipe===
-* [http://www.mybelazu.com/details/catalonian-arbequina.html Belazu Catalonian Arbequina Extra Virgin Olive Oil]]
+* [http://www.mybelazu.com/details/catalonian-arbequina.html Belazu Catalonian Arbequina Extra Virgin Olive Oil]

@@ Line 16: / Line 16: @@
 * Whole [[Leg of lamb|leg of lamb]], weighing about 1.8kg
-* 6 whole bulbs of [[garlic]], papery outer skin removed
+* 6 whole bulbs of [[Uses::Garlic|garlic]], papery outer skin removed
 * 2 tablespoons [[Belazu]] Catalonian [[Extra virgin olive oil|extra virgin olive oil]]
 * 310-510ml fino (dry) [[Sherry|sherry]]
@@ Line 26: / Line 26: @@
 * [[Salt|salt]] and [[Freshly ground black pepper|freshly ground black pepper]]
 '''For the allioli:'''
-* 1 large Clove of [[garlic]], peeled and crushed
+* 1 large Clove of [[Uses::Garlic|garlic]], peeled and crushed
 * 1 large [[Egg|egg]], at room temperature
 * 250ml [[Belazu]] Catalonian [[Extra virgin olive oil|extra virgin olive oil]]
@@ Line 37: / Line 37: @@
 Heat the [[Olive oil|olive oil]] for the [[Lamb|lamb]] in a large pan and [[Brown|brown]] the [[Leg of lamb|leg of lamb]] all over. Season with [[Salt|salt]] and [[Freshly ground pepper|freshly ground pepper]], put in an oiled [[Roasting|roasting]] tin and [[Roast|roast]] in the middle of the [[Oven|oven]] for 20 minutes.
-After this time, remove the [[Lamb|lamb]] from the [[Oven|oven]] and reduce the heat to 170°C, 325°F, Gas mark 3. Add 310ml of the [[Sherry|sherry]] to the lamb, cover tightly with [[Foil|foil]], and cook on the bottom shelf of the oven for 4 hours, [[Basting|basting]] every 30 minutes with the sherry. Add the 6 [[garlic]] bulbs after 2 hours. Check that the sherry is not drying up, and add more if necessary.
+After this time, remove the [[Lamb|lamb]] from the [[Oven|oven]] and reduce the heat to 170°C, 325°F, Gas mark 3. Add 310ml of the [[Sherry|sherry]] to the lamb, cover tightly with [[Foil|foil]], and cook on the bottom shelf of the oven for 4 hours, [[Basting|basting]] every 30 minutes with the sherry. Add the 6 [[Uses::Garlic|garlic]] bulbs after 2 hours. Check that the sherry is not drying up, and add more if necessary.
 While you are cooking the [[Lamb|lamb]], make the [[Potatoes|potatoes]] and the allioli. Cut the potatoes into very thin rounds, put in a large pan of [[Salted|salted]] water and bring to the [[Boil|boil]]. Drain, place in a shallow oiled [[Oven|oven]] proof dish, season with [[Salt|salt]] and [[Freshly ground pepper|freshly ground pepper]], then add the half tub of [[Lamb stock|lamb stock]] and sprinkle over the [[Thyme leaves|thyme leaves]]. Place in the oven on the shelf above the lamb for the last 40 minutes of the cooking time, after which time the potatoes will be golden and will have absorbed all the lamb [[Stock|stock]].
-While the [[Potatoes|potatoes]] are cooking, make the allioli. Purée the Crushed [[garlic]] with the [[Egg|egg]] in a [[Food processor|food processor]], then mix the [[Olive oil|olive oil]] and tablespoon of [[Lemon juice|lemon juice]] together in a jug and slowly pour into the egg mixture with the motor running. Add half a teaspoon of [[Salt|salt]] and some [[Freshly ground black pepper|freshly ground black pepper]] and leave the motor on for a further 10 seconds, then transfer to a bowl, ready to serve.
+While the [[Potatoes|potatoes]] are cooking, make the allioli. Purée the Crushed [[Uses::Garlic|garlic]] with the [[Egg|egg]] in a [[Food processor|food processor]], then mix the [[Olive oil|olive oil]] and tablespoon of [[Lemon juice|lemon juice]] together in a jug and slowly pour into the egg mixture with the motor running. Add half a teaspoon of [[Salt|salt]] and some [[Freshly ground black pepper|freshly ground black pepper]] and leave the motor on for a further 10 seconds, then transfer to a bowl, ready to serve.
 When the [[Lamb|lamb]] is ready, remove it from the [[Oven|oven]] and transfer to a wooden board. To make the [[Gravy|gravy]], add the remaining half tub of [[Lamb stock|lamb stock]] to the [[Roasting|roasting]] tin, bring to the [[Boil|boil]], season and pour into a bowl, ready to serve. Carve the lamb and serve with the gravy and [[Potatoes|potatoes]], with a healthy dollop of allioli on top.